Roasted Cauliflower Red Pepper Soup

Name: Roasted Cauliflower Red Pepper Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 serving
Ingredients: 1 medium head cauliflower; 2 tablespoons olive oil; salt and black pepper; 1 small yellow onion; 4 cloves garlic; 1 teaspoon fresh thyme leaves; 1/4 teaspoon crushed red pepper flakes; 1 16 oz jar roasted red peppers, drained and chopped; 4 cups vegetable broth; 1/2 teaspoon paprika; 1/4 cup chopped basil; 1/2 cup shredded gouda cheese; salt and pepper; Shredded Gouda and chopped basil

User Reviews

4.4

117 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Course
Main Course, Soup
Cuisine
American, Canadian, Vegetarian, gluten-free

Roasted Cauliflower Red Pepper Soup

Iris Warren

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This creamy roasted cauliflower red pepper soup is great for lunch or dinner. We like to serve the soup with crusty bread or classic grilled cheese sandwiches.

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Ingredients

1 medium head cauliflower cut into florets
2 tablespoons olive oil divided
salt and black pepper to taste
1 small yellow onion chopped
4 cloves garlic minced
1 teaspoon fresh thyme leaves
1/4 teaspoon crushed red pepper flakes
1 16 oz jar roasted red peppers, drained and chopped
4 cups vegetable broth
1/2 teaspoon paprika
1/4 cup chopped basil
1/2 cup shredded gouda cheese
salt and pepper to taste
Shredded Gouda and chopped basil for garnish, if desired

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Instructions

Preheat oven to 400 degrees F. Place cauliflower florets on a large baking sheet and drizzle with 1 tablespoon of the olive oil. Toss and season with salt and pepper. Roast in the oven for 25-30 minutes, or until cauliflower is tender and starting to brown.
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook for 3-5 minutes, or until the onion is soft and translucent.
Add the garlic, thyme, and crushed red pepper flakes. Cook for 2 minutes.
Stir in the roasted cauliflower, roasted red peppers, vegetable broth, and paprika. Turn the heat to low and let the soup simmer for 10 minutes.
With a hand held blender, blend the soup in the pot until soup is creamy and smooth. Stir in the fresh basil and shredded Gouda cheese. Heat until cheese is melted. Season the soup with salt and pepper, to taste.
Ladle the soup into bowls and serve with a little shredded Gouda cheese and fresh basil, if desired.